Carmela Maria Lanza

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system

Aims:  The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese‐making for technological and flavour formation abilities in a model cheese system.

Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d'Avola Wine

The influence of soil salinity on the chemical composition, volatile aromatic compounds, and sensory characteristics of Nero d’Avola wine was examined. Data on vineyard productivity, such as grape yield, are also reported. Physicochemical parameters were determined on the samples analyzed. Solid-phase microextraction was used for the extraction of aromatic volatile compounds, followed by capillary gas chromatography-mass spectrometry. Sensory analyses were performed by visual inspection, smelling, and tasting. Statistical analysis showed that most of the physicochemical parameters and volatile constituents, both primary and fermentation aromas, were influenced by the soil salinity. The composition differences observed among the samples had little influence on the sensory characteristics; the increase in soil salinity enhanced color intensity, purple reflexes, salty, citrus, and fruit in the aroma. Results indicate that Nero d’Avola vine may be well suited to increased soil salinity, even given reduced plant productivity.

Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin

Abstract Characterization of capers (Capparis spinosa L. Capparaceae) was achieved by measurement of aroma compounds and sensory descriptors. Different capper samples (the floral buds of the plants) coming from Pantelleria and Salina Islands (Italy) were analyzed. Head-space aroma volatiles were extracted and analyzed by SPME-GC-MS. In all, more than one-hundred volatile compounds were identified and the quantitative results have been expressed as percentage of total peak area. Aliphatic acids and aldehydes were the most abundant chemical classes in all the samples whereas aromatic alcohols distinguish the samples from different origin. Among sulfur compounds, methyl-isothiocyanate was the major one, followed by benzyl-isothiocyanate. The sensory profile of capers was defined by a trained panel, measuring the intensity of nineteen descriptors. All the data were statistically correlated. Multivariate analysis applied to the volatile and sensory data allowed distinguishing the samples in relation to the area of origin.

Physicochemical and Sensory Characterization of Malvasia Wines from Different Mediterranean Areas

The identity of different Mediterranean Malvasia wines from Lipari (Aeolian Islands), Sardinia, Crete, and the Canaries by correlating sensory attributes with physicochemical parameters was determined. The Malvasia wines from Lipari had a wide and harmonic aromatic profile with floral, fruity, and exotic fruit aromas in addition to honey, fruit, and raisin flavors. The similarity of sensory characteristics between the Lipari and Crete samples may have originated from the geographic proximity and from the frequent cultural exchanges between Southern Italy and Greece. The Sardinian Malvasia wines had their own identity based on the prevailing citrus aroma, wood aroma and flavor, high alcohol content, and distinctive color parameters. The Canary Malvasia wine was characterized by high clearness and acidity without particular aromatic attributes.